Rustic Spanish by Paul Richardson

Author:Paul Richardson
Language: eng
Format: epub
Publisher: Weldon Owen

1 small roasting chicken, about 2¾ lb (1.25 kg)

Fine sea salt and freshly ground black pepper

1 cup (250 ml) olive oil

1 large Italian frying pepper (see Cook’s Note) or green bell pepper, seeded and quartered.

4 cups (1 l) tomate frito (see recipe) or tomato purée

2 cloves garlic, minced

1 bay leaf

2 sprigs fresh oregano, leaves minced

½–1 teaspoon cayenne pepper

serves 4

Cut the chicken across the bone into large chunks (about 4 inches/10 cm), discarding the neck and spine (or, simmer these up into an impromptu stock with carrots, leek, and celery). Season the chicken chunks with salt and pepper.

In a cast-iron casserole dish with a lid or a Dutch oven, heat the olive oil over medium heat. Add the green pepper and fry until the skin is beginning to blister, about 3 minutes. Using a slotted spoon, transfer the pepper to a bowl and set aside.

Add the chicken chunks to the pan, first the dark meat (which will take 10–15 minutes) and finishing with the breast (3 minutes). Fry gently until golden brown and almost cooked through. Remove with a slotted spoon and drain on paper towels.

Pour off the oil from the pan and return the pan to medium-high heat. Add the tomate frito and bring to a simmer, then add the garlic, bay leaf, oregano, and cayenne pepper to taste. Season with salt. Reduce the heat, cover, and simmer for 5 minutes, stirring often.

Return the chicken chunks to the pan, stir, cover, and simmer until the meat is thoroughly cooked, about 10 minutes, stirring occasionally and adding a little water if the sauce seems too thick. Remove and discard the bay leaf before serving.

COOK’S NOTE: If available, use a long, pointed, thin-fleshed green pepper—this type is best for frying.

WINE SUGGESTION: A SANGRÍA (SEE RECIPE) MADE WITH RED WINE, ORANGE AND LEMON JUICE, SPANISH GASEOSA OR OTHER FIZZY SODA, CHOPPED FRUIT, MINT, AND PLENTY OF ICE

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